3. Add potatoes and chickpeas along with 1/2 cup of water, salt, curry powder, coriander, cumin, cayenne pepper, and lemon juice. Cover the skillet and allow to simmer for about 10 minutes. Add a little more water if necessary. Remove the lid and cook uncovered until the water has evaporated. Do a taste test before removing the skillet from heat.

4. Place a few spoonfuls of the mixture onto the middle of a warmed tortilla. Fold in the sides, and then roll up. I like to have this with a side of fruit.